Bacon Salad With Roasted Red Peppers

I love summer time. In the heat there is nothing better than a hearty salad. Hearty? Salad? Are you mad? Not at all, salads can be wonderfully elegant and light, but on late evenings you might want something just a little bit…more. This is one of those salads. Grilling peppers can be tricky, you want…

Jerk Thai Curry

So we’re doing some re-configuring of the kitchen in the run up to a big party in the house we’re house-sitting. I had some chicken I needed to do something with, and I had some ingredients in the fridge to use up, so I put this marinade together, and it worked pretty darn well. I’ve…

Crispy Mackerel On Toast

Mackerel does have a strong taste, and it is one that I remember from being very young. I used to come home from swimming on a Sunday morning, and ┬ápop a peppered mackerel in the microwave and consume, simultaneously stinking out the house. By and large, fresh fish doesn’t smell. Mackerel is often viewed as…

Garlic Toast with Proscuitto and Parmesan

This is one of those ‘to keep you going’ snacks, or a light lunch. I used a cast iron ribbed skillet for the toast. Chop and peel a garlic clove and rub the garlic onto the hot skillet. You could use butter or oil, but you only want that garlic edge, not a vampire repellent….

Cobbled Together

Many people have tried to tackle quick meals in the past, and a fair number are professional chefs who have professional training. I doubt the majority of people can chop up onions in the blink of an eye. So I’m setting a bit more of a realistic tone. Try it in 30 minutes. I cobbled…

Experiments With XO

Lots of Chinese cuisine uses sauces that go back centuries, but this XO is relatively new. It gained popularity in the 80s, and has translated into Western-Chinese food more recently. It’s an amazing sauce, you can get it in a thick paste, and it’s now one of my go-to sauces for mid-week cooking when I’m…

Chorizo Bean Burgers

I always feel that we don’t make enough of the bean, they come in so many varieties and textures, they are immensely versatile. I think there’s also a sense that the bean has been the domain of the vegetarian, but it need not be. You can make a veggie version of this dish, just replace…

Liver & Bacon With Glazed Chantenay Carrots

There are few things you can say that sound more middle class or poncey than ‘Chantenay carrots’, but I really don’t care. They’re a beautifully sweet, and also they’re cute and look good on a plate, but most importantly you don’t need to chop them up. Glazing the carrots is really easy, but has a…

Koftas with Hummus

I did Kofta kebabs recently with some turkey mince, and I passed these flatbreads while doing food shopping on Saturday and thought, ‘yeah, they’d go well with koftas and some home made hummus’. So that’s what I did, and while this is not a low calorie dish, I used some sneaky tips to slim it…

Balsamic Egg Salad

Egg salads appear to have been forgotten over the years, and they can prove unpopular with colleagues in the office, but there’s nothing better for filling you up on a weekend lunchtime. Eggs are relatively dieter friendly, fill you up, and contain very little fat. Serve with a slice or two of sourdough or rye…

Thai Coconut Curry

This is a Hairy Biker recipe that I’ve adapted. Incredibly easy, and quite fast paced. I used turkey breast rather than chicken, as it’s a little bit leaner. I also swapped mangetout for pak choi, which I absolutely love, it has a fantastic sweetness to the stem to accompany the slight bitterness of the leaf….